Homemade Ricotta cheese.
Now that we’ve conquered Mascarpone it’s on to RICOTTA. Dare I say, this is even easier than the Mascarpone. I don’t think I’ll ever be buying either one of these cheeses at the store again LOL. Who knew! It’s so SIMPLE! And the taste, oh my GOODness. It’s so ah-mazing warm from the sieve, oh my oh my. Yes, you know I couldn’t resist taking a little taste test!
I mean look at that spoon full of creamy goodness. I made it in less than 3.5 hours and you can too. I tried making this with fresh lemon and lime juices and I must say I preferred the LIME.
But hey they both worked so if you only have lemon go ahead. Also you’ll need a finely woven cheese cloth. If yours isn’t fine you can layer it a few times and achieve the same effect.
Also be sure that your mixture comes to a rolling boil BEFORE you add in the juices or it won’t curdle straight away, trust me on this one. When the pot looks like it has little creamy clumps floating all around it then it’s ready to put through the sieve.
It’s almost like magic right before your eyes. Cheese magic that is.
So satisfying making your own cheeses. I love it spread on warm toasted Italian bread, in my raviolis, who am I kidding I LURVE it however I can get it LOL.
Up next is going to be MOZZARELLA and I can’t tell you how excited I am about this one! Nothing like an Insalata Caprese with fresh Mozzarella. Perfect for the summer.
Happy Cheese Making!
- 8 cups whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 3 tablespoons fresh squeezed lime juice, can substitute lemon juice
1. Prepare a sieve lined with fine mesh cheesecloth and place it over a large bowl, set aside.
2. Into a large stockpot add milk, cream and salt and bring to a rolling boil. Stirring constantly. When it has reached a rolling boil add lime juice, reduce heat and stir until mixture curdles.
3. Pour the mixture into the sieve and allow it to sit approximately 1 hour to drain and cool.
4. Discard liquid in bottom bowl.
5. Place sieve into refrigerator to chill for a minimum of two hours. Once chilled, transfer Ricotta to an airtight container and keep refrigerated.